I don’t always save my juicing pulp, but when I do…I make something awesome. [Otherwise, I throw it outside for composting or give it to my hens for a treat.]
My favorite and most usual way of using the pulp is for a veggie burger. It really doesn’t make a difference what kind of veggies and fruit you’re juicing, it all tastes great!
I made a strawberry, orange, spinach and celery juice, saved the pulp and mashed some black eyed peas into it that I had soaked in hot water for a few hours.
Added a handful of bread crumbs and formed it into burgers.
Pan fried with coconut oil for a few minutes on each side.
Made a sauce with spicy mustard, maple syrup and lemon zest.
Sprinkle some red pepper flakes on top and a squeeze of lemon.
I love these burgers because it’s another “no waste” idea. The less waste, the better!
If you’re the kind of person that doesn’t like to freehand recipes, here are the approximate proportions:
1/4 c bread crumbs
1/3 c beans, half mashed
1/3 c juicing pulp
I also brought home these beautiful kale microgreens from Long Island when I was visiting for Easter. I used a gluten free pizza crust (will post the recipe this week) and my dads garlicky tomato sauce to make the best. pizza. ever. It actually got me motivated to start growing microgreens in my basement again, lol.